Rosemary and Brigante Cheese Risotto
INGREDIENTS (serves 4):
500g/17.6oz parboiled rice
1 chopped onion
100g/3.5oz Brigante cheese
Half a glass of white wine
Vegetable stock as required
Salt to taste
5 teaspoons of extra virgin olive oil
Brown the onion in the oil and add the rice. Douse with the wine and simmer until the alcohol evaporates.
Add the finely chopped rosemary and the stock a little at a time and cook for 15-18 minutes.
When the rice is cooked through, turn off the heat and stir in the cubed Pecorino Brigante before serving.